We had a ton of ratatouille left over from this weekend, so I heated it up and served it with polenta slices and grated parmesan.
In addition to the main dish, we also had an arugula salad with the rest of the tomatoes, the Armenian cucumber, walnuts, and crumbled blue cheese. The dressing was a simple balsamic vinaigrette: olive oil, mustard, and balsamic vinegar.
** Please believe that this dish looked more delicious in person. I used the camera on my phone this week, which had a tendency to turn my ratatouille into a disgusting-looking gruel. Better photos this coming week. **
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